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factual
THE FOOD PROGRAMME
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Rhubarb and Lime Cheesecake
You will need a mould (about 20 centimetres/7.9 inches)

Serves 4

Ingredients for base
75g digestive biscuits
50g oat and stem ginger biscuits
3tsp clear blossom honey
80g unsalted butter

Method
Put biscuits in food processor and blend to fine crumbs, melt honey in a large pan, add crumbs, stir well, put mixture inside a metal ring whilst still warm.

Ingredients for topping
110g cream cheese
110g crème fraîche - first hung in a muslin or other suitable cloth to allow any liquid to drip through
3 tsp caster sugar
zest of 1 lime
juice of half lime

Method
Mix together

200ml double cream
1 vanilla pod (deseeded)

Method
Whip to soft peak and fold into the topping mixture above. Place in a piping bag and reserve.

Ingredients for filling
450g forced rhubarb
20g unsalted butter
100g caster
Caster sugar

Method
Peel half of the rhubarb stems (larger size) and then cut all the rhubarb to the height of the mould, place on a buttered baking sheet and sprinkle with caster sugar.
Bake in a medium oven until just tender.

Ingredients for garnish
450g forced rhubarb
200ml water
200g caster sugar
3 leaves of gelatine (soaked in iced water)

Method
Cut the rhubarb into 2” pieces. Place in a large pan with water and sugar. Cover with a tightly fitting lid and cook for five minutes. Leave to one side with lid on until cool.
Strain and reserve pulp for garnish. Add gelatine to liquid and warm slightly to melt. Reserve.

To assemble
Line outer edge of a mould with sticks of rhubarb in alternate colours. Pipe in filling and smooth over. Chill for 10 minutes. Pour over jelly and refrigerate until set. Another layer can be added if needed.
©Tom Van Zeller
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